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The festival of Baisakhi is observed on April 14 every year. Every year, Sikhs or Sikhism adherents as well as Hindus all around the world observe the festival, also known as Vaisakhi or Vasakhi. The Sikh New Year and the Punjabi New Year are two names for the same holiday, which is significant to Sikh religion and history. The celebration honours the Sikh Guru, Guru Gobind Singhji, who founded the Khalsa panth of warriors in 1699. Additionally, the celebration is a harvest festival for the Sikhs, and it falls among a variety of regional New Year celebrations that are held throughout the Indian subcontinent. These include the Assamese New Year Bohag Bihu, the Bengali New Year Pohela Boishakh, the Hindu New Year Vishu in Kerala, and the Tamil New Year Puthandu.
You could find yellow treats made in households on this day. The primary reason we decorate for this festival with yellow-colored items is that the hue accentuates the season's inherent beauty. Since we're discussing the meaning of the colour yellow, dishes associated with Baisakhi are likewise yellow. The antibacterial and antiseptic characteristics of the yellow foods we consume, such as saffron, turmeric, and others, at this period considerably enhance the immune systems.
Meethey Chawal: On special occasions, Meethe Chawal is made in Punjabi households, but the Meethe Chawal made on Baisakhi are extremely unique. This sweet meal, often referred to as kesari chawal, is comprised of rice that has been sweetened with sugar syrup, as the name suggests. It's a delight that's difficult to pass up because to the use of flavorful spices like cardamom, cloves, cinnamon, and kesar. The delicious saffron not only gives the rice a fragrant fragrance but also a lovely golden tint, making it the ideal festive treat for Baisakhi.
Boondi Ki Ladoo: Every Indian's preferred dessert for every important occasion or pooja, including Baisakhi, is boondi ladoo. However, the association in this instance is unquestionably more unique. Its gorgeous yellowish orange hue fits in so well with the joyous atmosphere of Baisakhi. Both Motichoor Laddoo and Boondi Laddoo are simple desserts to make at home. Besan is poured into bubbling hot oil through a perforated ladle to make boondis, which are then deep-fried till crisp. These tiny droplets of besan are then dipped in sugar syrup and formed into ladoos. Follow this simple recipe to enjoy the treat in the convenience of your own kitchen.
Rajbhog: A common Bengali dessert known as rajbhog is made with paneer and packed with almonds and pistachios. The cake-like dessert can be compared to a richer, healthier relative of Rasgulla because it contains a combination of saffron, cardamom powder, almonds, and pistachios. Rajbhog is present at all Bengali celebrations, but baisakhi or Poila Baisakh are when it is most widely consumed due to its distinctive yellow hue.
Rava Kesari: Sooji, saffron, dry fruits, and condensed milk are used to make rava kesari, a halwa in the South Indian tradition. It has a smooth texture and quickly melts in the mouth. Its mild yellow colour makes it perfect for the occasion.
Shrikhand: Shrikhand, a beloved Maharashtrian delicacy, epitomises everything that is rich, flavorful, and creamy. The preparation time is less than 30 minutes, and it consists of a mixture of dahi, saffron, sugar, and dry fruits. So, if you don't have a lot of time to create a complicated cuisine, shrikhand is the perfect choice.
